EXPLOREMY LIBRARY
Food & Wine
Food Network Magazine

Food Network Magazine July/August 2017

Each issue is packed with star recipes and tips, behind-the-scenes scoops and fun, and creative ideas for home cooks. Get Food Network digital magazine subscription today.

Country:
United States
Language:
English
Publisher:
Hearst
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10 Issues

in this issue

1 min.
star spotlight

Helpful hat “I’ve learned the hard way that my best sun-protection plan is to cover up. Whether I’m gardening or barbecuing, you’ll usually find me in a hat and a three-quarter-sleeve top (lightweight—it’s hot in Oklahoma!).” Mallorie Cowgirl Hat, $34; themercantile .com Freckle fighter “I use a crazy-high SPF on my face to avoid wrinkles— and freckles! This moisturizer is antiaging, too.” Regenerist UV Defense Regenerating Lotion with Sunscreen Broad Spectrum SPF 50, $27; olay.com Soft shoes “When I’m not in cowgirl boots, I’m often in bare feet. I also love a comfy pair of FitFlops to wear around the house. They make my former ballerina feet feel good.” Ringer Superlight Flip Flops in Jelly, $49; fitflop.com Classic shades “Through much trial and error, I’ve determined that the classic aviator with gold rims is my match made…

2 min.
frozen in time

Here’s a question to debate at your Fourth of July party: Is America the ice cream capital of the world? Most signs point to yes. Americans invented the ice cream truck, the banana split, the sundae, the ice cream soda—oh, and we also consume about 22 pounds of ice cream per person every year (nearly three times as much as the average Italian!). These are impressive accomplishments. But we do have at least one point against us. Germans, not Americans, invented what is arguably the greatest ice cream creation of all time: spaghetti eis. They extrude vanilla ice cream through a special press so it looks like a pile of spaghetti, then they top it with strawberry sauce and shaved white chocolate. My sisters and I ate a disturbing amount of…

1 min.
calendar

July August SPRINKLES, MELON BALLS AND POLENTA: BEN GOLDSTEIN/STUDIO D; FOOD STYLING: MICHELLE GATTON. KETCHUP, COCKTAIL AND GRANOLA: GETTY IMAGES. BREADSTICKS: ALAMY. ICE CREAM SANDWICH: RYAN DAUSCH. AVOCADO: RALPH SMITH. ICE CUBES: LEVI BROWN. BLUEBERRIES: PHILIP FRIEDMAN/STUDIO D. STRAWBERRY CREAM: JEFF HARRIS/STUDIO D. PUDDING POPS: BEN GOLDSTEIN/STUDIO D; FOOD STYLING: MICHELLE GATTON. LOBSTER AND PEACH: GETTY IMAGES. PUNCH: KANA OKADA. HOT DOG AND EGG CREAM: KARL JUENGEL/STUDIO D. TOMATO AND PIZZA: RYAN DAUSCH. TRAIL MIX BITES AND ICE CREAM CONE: SHUTTERSTOCK. DESSERT KEBAB: ANNA WILLIAMS. REFRIGERATOR: SMEG.…

2 min.
you asked...

Marcela, my son loves Mexican food but is allergic to all foods in the nightshade family, including peppers, chiles, tomatoes and tomatillos. Do you have a salsa recipe that uses alternative ingredients? Karen Malahy Plymouth, CA You can always do a simple guacamole as a side for Mexican dishes instead. I like to add cilantro, chopped onion and lime juice for extra flavor. —Marcela Valladolid Eddie, do you have any suggestions for recipes that are low in sodium? Callie Brooks Jacksonville, AR Low-sodium recipes will definitely test your creativity in the kitchen. Try integrating flavorful ingredients like citrus zest, vinegar, peppers and ginger in place of salt. When I’m creating low-sodium recipes, I like to use international spices like berbere, which is popular in Ethiopian cooking: It has chile peppers, garlic, ginger and basil in it. —Eddie…

1 min.
connecting the dots

Apparently, not everyone thinks that Dippin’ Dots are the ice cream of the future. Sean Spicer has taken to Twitter several times in recent years to knock the frozen beads, and when the tweets came to the attention of Dippin’ Dots executives earlier this year, they offered to throw a futuristic ice cream social for the White House press corps. Spicer declined—but suggested that the company host a party for military families and first responders instead. And Dippin’ Dots is actually doing it later this summer. Visit dippindots.com for details. And feel free to tag @seanspicer in a tweet and tell him what you think. PHOTO: RALPH SMITH; FOOD STYLING: BRETT KURZWEIL; PROP STYLING: PAIGE HICKS.…

2 min.
food news

HHHEEERRREEE’’’SSS TTTHHHEEE SSSCCCOOOOOOP If you’re one of those people who dips french fries into your milkshake, you’re not alone: Almost a quarter of Food Network fans recently owned up to the habit—and now artisanal ice cream maker Coolhaus is running with it. Their new flavor Milkshake and Fries contains vanilla ice cream, chocolate malt balls and french fry crisps. From $6; cool.haus for locations To Shell with It We know why the chicken crossed the road, but we should really be asking about the eggs: Scientists recently developed a way to reinforce rubber car tires by substituting eggshells for petroleum-based fillers. SOURCE: OHIO STATE UNIVERSITY SODA SALUTE Honor a service member on the Fourth of July with a patriotic can of Coke: From Memorial Day through Labor Day, Dollar General is selling 16-ounce Coca-Cola products…